Salsa Rice Enchiladas

Here's a clean out the pantry/lazy dish!

1 1/2 cups chunky salsa
1 1/2 teaspoons chili powder
1 cup uncooked instant rice
1 can (15oz) black beans, drained, rinsed
1 can (11oz) whole kernel corn w/ red and green peppers, undrained
1 1/2 cups shredded cheddar cheese (6oz)
8 Flour tortillas (8in)
Additional chunky salsa if you want to

In a 10 in skillet, heat 1 1/2 cups salsa and chili powder to boiling. Stir in rice. Remove from heat, cover and let stand for 5 minutes. Stir in beans, corn and cheese.
Spoon about 1/2 cup of mixture onto center of tortilla and fold like a burrito. Serve w/ salsa if desired.